I love bagels (who doesn’t?), but they are absolutely packed with carbs and not a whole lot of nutrients. This recipe has minimal ingredients and puts protein in the dough so it’s much more filling, satisfying, and won’t leave you starving in an hour.
Whole Wheat Protein-Packed Bagels
Ingredients
1½ cups whole wheat flour
1½ tsp. baking powder
1½ cups reduced-fat (0 or 2%) plain Greek yogurt
1 large egg, lightly beaten (optional)
1 tsp. water
2 Tbsp. sweet or savory seasoning, or just a pinch of salt
Directions
- Preheat oven to 425° F.
- Line large baking sheet with foil; lightly coat with spray or use a Silpat if you have one!.
- Add flour and baking powder to a medium mixing bowl or electric mixer; stir to combine.
- Add yogurt; gently stir until dough forms. Knead in bowl for 1 to 2 minutes until dry ingredients are well mixed.
- Form dough into a ball. Cut into six equal pieces. (I like using a bench scraper for this)
- Roll one piece into a rope about 6 to 8 inches long; pinch ends together to form a bagel shape.
- Place on prepared baking sheet. Repeat with remaining pieces.
- Add egg and water to a small mixing bowl; whisk to combine. Brush tops of bagels with egg mixture; sprinkle evenly with seasoning.
- Bake for 15 minutes; transfer to cooling rack. Let cool slightly before serving. Store refrigerated in an airtight container for up to 4 days, or frozen for up to 2 months.
Notes
- I’ve made these with the egg mixture on top and without. Honestly, I don’t think it’s necessary to use the egg. It does create a nice dark crust but it feels a bit wasteful for the amount of egg you don’t use.
- Silpats are a great kitchen accessory. It’s a non-stick sheet you put on your pan for baking and nothing sticks to it, even without oil.
- Get a bench scraper if you don’t have one! It’s great for many things, like cutting these even bagel ropes.
